Hi mowin, if you are having trouble with your brine, have you thought of dry curing? then it's only four things to think about, Salt, Sugar, Cure #1 and the Pork.
2nd attempt at ham........ 2nd fail..
- Thread starter mowin
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
talan64
Meat Mopper
Maybe this was already brought up, but I didn't see it.
How about your injector? I see you injected the brine into the meat, but were all pieces of the injector sanitized? Maybe a reach but if you nave the same meat injector I have, there are very hard to reach areas in one of the "needles", that could promote bacteria, if not scrubbed, and maybe boiled. I had to buy a brush special for cleaning it
I would think if the meat was turning when you started you would have notice the smell then. I know I've had 1 or 2 pieces of meat, that I tossed, even though the "date" was good, just because I didn't trust the smell, and I would rather lose the money, than make anyone sick.
How about your injector? I see you injected the brine into the meat, but were all pieces of the injector sanitized? Maybe a reach but if you nave the same meat injector I have, there are very hard to reach areas in one of the "needles", that could promote bacteria, if not scrubbed, and maybe boiled. I had to buy a brush special for cleaning it
I would think if the meat was turning when you started you would have notice the smell then. I know I've had 1 or 2 pieces of meat, that I tossed, even though the "date" was good, just because I didn't trust the smell, and I would rather lose the money, than make anyone sick.
I have a small tooth brush to clean out my injector. I remove the o-rings also to make sure there's nothing behind them. Washed and rinsed several times. I let it dry before storing, and re wash before the next use.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 33
- Blowing Smoke Around the Smoker.
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
